Miso Chocolate Banana Bread


We’re obsessed with using miso paste in our snacks and desserts. It has a useful habit of making everything taste better by enhancing all the flavours in our cakes, cookies and pastries.

Banana bread is always the best way to use up leftover bananas and this luxurious version takes this classic sweet bread to the next level.


We use white miso paste, which has a slightly sweeter flavour, but you can use any miso paste you like. The syrup glaze, which we brush over the bread at the end, is optional

- but we find the extra sweetness balances really well with the rich miso and chocolate bread.

Serves 4


For the Bread:

- Vegan butter, for greasing + serving

- 4 ripe medium bananas

- 2 tbsp white miso paste

- 80ml vegetable oil

- 100g light brown sugar

- 1 tsp baking powder

- ½ tsp bicarbonate of soda

- 240g plain flour

- 80g dark chocolate chips


For the Syrup Glaze:

- 3 tbsp light brown sugar

- 3 tbsp water



Preheat the oven to 170°C fan and grease a 2lb (900g) loaf tin with butter.

Peel 3 of the bananas and mash them until smooth in a mixing bowl. Add the miso paste, oil and sugar, then stir until everything is well combined. Next stir in the baking powder, bicarbonate of soda and flour. Then gently fold in the chocolate chips.

Pour the mixture into the loaf tin. Peel the remaining banana and slice it lengthways. Place the sliced banana on top, then bake for 50-55 minutes or until cooked through. Leave the banana to rest for 10 minutes in the tin, then turn it out onto a chopping board and leave it to cool for another 20-30 minutes.

If you’re making the syrup, add the sugar and water to a saucepan on a medium heat. Cook the syrup until it has thickened, then brush it over the banana bread and slice to serve with some soft vegan butter.

The banana bread will last for 3-4 days at room temperature. Alternatively store it in an airtight container in the fridge for 7-10 days or freeze it for up to 3 months.

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